Baby Spinach Salad With Raspberry Vinaigrette

• In a blender, combine the vinegar and jam. Gradually add the oil until a thin dressing forms. • Toss the spinach, 1/2 of the macadamia nuts, and 1/2 of the red onions with the desired amount of the dressing. Store the remaining dressing tightly covered in the refrigerator. • Divide the salad onto 3 plates and garnish with the remaining macadamia nuts, red onions, and the raspberries.

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